Satan's Hairy (Meat) Balls! Halloween Recipe 🎃 Hilah Cooking

Name: Satan's Hairy (Meat) Balls! Halloween Recipe 🎃 Hilah Cooking
Total time: 45 min
Ingredients: ½ lb Ground pork; 1–2 Chili pepper, minced; 2 Scallion, minced; 1 clove Garlic, minced; 2 tsp Cornstarch; 1 tsp Paprika; ½ tsp Salt; 1 handful Noodle; 3–4 cups Oil for deep frying; 2 tbsp Ketchup; 1 tsp Fish sauce; 1–2 tsp Sriracha sauce

By Hilah Cooking · 45 min

Ingredients

Ground pork½ lb
Chili pepper · minced1–2
Scallion · minced2
Garlic · minced1 clove
Cornstarch2 tsp
Paprika1 tsp
Salt½ tsp
Noodle1 handful
Oil for deep frying3–4 cups
Ketchup2 tbsp
Fish sauce1 tsp
Sriracha sauce1–2 tsp

Instructions

Combine the pork with the cayenne pepper and mix well by hand.
Shape into 15 balls (2–3 teaspoons of meat each) and roll each in the broken vermicelli to coat. The balls can be covered and refrigerated for up to 8 hours.
Heat 2 inches of oil in a deep pot to 360–375°F. Fry a few balls at a time for 1–2 minutes, until the vermicelli is puffed and white and the balls are cooked through. The temperature is higher than usual, which is needed for the vermicelli to puff properly.
Serve on toothpicks with the sauce for dipping. They are good hot or at room temperature, and the vermicelli stays crisp for about 2 hours at room temperature.

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